Apple and raspberry bircher with pistachio confetti
* 100g rolled oats
* ½tbsp ground cinnamon
* 240ml almond milk, or milk of your choice * 1tsp vanilla extract
* 1tbsp maple syrup
* 2 apples, grated (keep the skin on) * 1tbsp sunflower seeds
* 1tbsp pumpkin seeds
* 125g fresh or frozen raspberries to garnish
* Full-fat natural yogurt * raw pistachios, roughly chopped * bee pollen (optional)
Put the oats into a medium mixing bowl,
add the cinnamon and stir to combine. Add the milk, vanilla extract and maple syrup and stir again. Now add the grated apples and seeds and stir well. Cover the bowl with cling film and refrigerate overnight or for at least 20 minutes. If using frozen raspberries, remove from the freezer and place in a bowl to thaw.
Once the bircher has soaked, uncover and stir to loosen. You may like to add a little water to help loosen the mixture. Mash the fresh or thawed raspberries slightly using a fork. Add the raspberries to the bircher mixture and stir to combine. It will turn a gorgeous light pink colour. Taste and adjust for sweetness and flavour. You may like to add some extra cinnamon, raspberries or maple syrup. Serve the bircher in two breakfast bowls
with a dollop of yogurt, a sprinkle of chopped raw pistachio confetti and a scattering of bee pollen, if wished. The bircher will keep for 3–5 days in the fridge.